1 large head cabbage
2 pounds lean ground beef
3/4 cup cooked rice
1 large egg
1 onion, chopped fine
1/2 teaspoon salt and pepper
1 can condensed tomato soup
1 (14.5 ounce) can tomatoes
Salt and pepper to taste

Remove leaves from head of cabbage gently, trying to keep whole. Scald leaves in boiling salt water just long enough to wilt. Take and set these on paper towels to cool.

Prepare meat mixture in a large bowl. Mix ground beef with rice, egg, onion, salt and pepper; mix well.

Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Gently place seam side down in crockpot.

Combine tomato soup, tomatoes, salt, and pepper; pour over cabbage rolls. Cover and cook on LOW for 7 to 9 hours.

Serves 6 to 8.